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Butternut Squash Soup

by Tiago Fragoso
on 13th October 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Where do I begin with this one? I made the recipe for parents and myself and they both loved it very much, they loved how warm and filling it was.

Butternut Squash Soup

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It is the perfect recipe for this time of the year; you can even replace the butternut squash for pumpkin, as they are widely available now.


  • 300g butternut squash
  • 600g carrots
  • 1 medium-size turnip
  • 1 medium-size onion
  • 1 large garlic clove
  • 1.5L vegetable stock
  • 2tbsp. olive oil
  • Salt & pepper to taste
Prep Time


  1. Bring a soup saucepan to medium-low heat, add the olive oil, chopped onion and garlic and lightly fry until both caramelise (3-4 minutes).

  2. Add the chopped butternut squash, carrots and vegetable stock and allow the vegetables to cook at medium-low heat for 20 minutes, also add salt and pepper to taste.

  3. Pierce the vegetables to double check they are cooked – allow to cool, and blend the soup until smooth.

  4. Re heat, and drizzle the soup with a dairy-free cream alternative, garnish with fresh basil and black pepper.

Tiago Fragoso

I have always had an interest for the healthy food industry, thehealthybeard started completely out of the blue – I started posting pictures of the breakfasts and desserts that I would make, within weeks my Instagram began to grow and people would ask me for the recipes. In 2014 I decided to quit eating animal based products and follow a plant-based diet and never looked back! My recipes focus on quick and easy plant-based dishes that are accessible to people. I love to inspire and encourage others to follow a healthy lifestyle. You can keep up to date with my recipes via my Blog and Instagram.
Read more posts by Tiago Fragoso